1 cup mashed potato (mashed with only 1
tbsp skim milk)
3 cups white self-raising flour
3 tsp reduced fat margarine (becel diet)
2 tbsp Italian herbs
1/4 tsp salt
1/4 tsp pepper
up to 1/2 cup of skim milk
Preheat oven to
220C. Lightly spray a baking tray with vegetable oil spray.
salt and pepper into a bowl. Mix in the herbs. Rub in the margarine with
your hands. Stir in the mashed potato and then enough of the skim milk to
make a slightly sticky dough. (Use hands to mix).
Turn dough out
onto a lightly floured board and knead with hands until dough is smooth.
onto prepared baking tray and press out to a 25cm round.
Cut a 1.5cm
deep cross in the surface and then another cross so that the damper is
divided into 8 segments.
Bake at 220C
for 10 minutes and then reduce heat to 180C and bake for a further 25-30
minutes or until golden brown and cooked through.
Easy to make, this traditional Australian
bread is a great accompaniment to any meal.